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1
Heat oven to 325F.
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2
Combine all crust ingredients in bowl.
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3
Press onto bottom of ungreased 9-inch springform pan.
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4
Bake 10 minutes.
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5
Cool.
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6
Place egg whites into bowl.
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7
Beat at high speed, scraping bowl often, until soft peaks form.
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8
Set aside.
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9
Combine 1/2 cup butter, cream cheese and egg yolks into bowl.
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10
Beat at medium speed, scraping bowl often, until creamy.
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11
Add all remaining filling ingredients except egg whites.
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12
Continue beating, scraping bowl often, until well mixed.
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13
Gently stir in beaten egg whites.
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14
Spoon filling into crust.
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15
Bake 55-65 minutes or until center is set and firm to the touch.
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16
(Cheesecake surface will be cracked.)
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17
Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan.
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18
Cool completely.
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19
(Cheesecake center will dip slightly upon cooling.)
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20
Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well.
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21
Spread evenly over top of cheesecake.
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22
Spoon out 2 to 3 tablespoons cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping.
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23
Carefully pull knife or spatula through cherry sauce to form hearts.
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24
Cover; refrigerate at least 4 hours.
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25
Stir together remaining pie filling and kirsch in bowl; spoon over cheesecake at serving time.
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26
Store refrigerated.
